Vegan Chipotle Cheese Sauce
“Holy Shit” Sauce
I am pouring this vegan chipotle cheese sauce on everything, nothing has ever felt so right. I originally developed this sauce to pair with a freezer burrito recipe I was developing, but upon tasting it out of the blender jar, I HAD TO pull it out and give this recipe it’s own card because it’s just that good.
If you’re going to invest your time in one thing for meal prep, make it a GOOD SAUCE. If you’ve got a killer sauce (like a pesto, aioli, peanut sauce, homemade dressing, or a vegan cheese sauce,) you have some flexibility with the healthy foods you pair with it.
Sauce breathes life into roasted veggies, grain bowls, the ever-bland chicken breast, and so much more. So I’m gonna quote myself here:
If you’re going to invest your energy into one thing, make it a “Holy Shit” sauce— like this one.
How to use
Chipotle
Cheese Sauce
Pair it with my Vegan Saucy Scramble Burritos and eat breakfast burritos on repeat for three months.
Pour chipotle cheese over burrito bowls, tacos, chips, and the like.
Thin it out with milk or water and use it as a zesty pasta sauce base!
Let me know how you’re using this vegan chipotle cheese sauce. As always, you can send me a pic on Instagram or shoot me an email!
Vegan Chipotle
cheese sauce
Ingredients
6 ounces red enchilada sauce
1 cup soaked unsalted cashews (see notes for shortcut)
1/4 cup preferred salsa
1/4 cup nutritional yeast
Juice of 1 small lime
Healthy pinch of salt
Optional: 1/4 - 1/2 tsp cayenne pepper for extra spice
Optional: 1-2 garlic clove(s)
Instructions:
Add all ingredients into a high power blender and blend until smooth (at least 60 seconds, scrape the sides if needed.)
If it’s too thick, you can thin it out with a little warm water or milk.
Storage: Chipotle cheese sauce will keep in your fridge for up to 5 days if stored in an airtight container. If it separates, give it a good stir.
Freezing: I recommend freezing unused sauce in the crevices of an ice cube tray. When you’re ready to use it, thaw cubes in the fridge for 24 hours, then give them another whiz in your blender to get the consistency back.
Notes
Soaked Cashews Shortcut: If you don’t have 8+ hours to soak cashews in water ahead of time, bring three cups of water to a boil, then add the cashews. Simmer cashews and let them soften up for about 10 minutes. Strain the water before blending.
How to Use It
Pour it on everything.
This chipotle cheese sauce was originally developed to pair with my saucy scramble breakfast burritos—it’s the vegan breakfast you will never get tired of.
Another option is to thin it slightly with a bit of milk or water and use it as a pasta base—such as my vegan fajita pasta coming soon!
